Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

Na Thi Ty Ngo,Fereidoon Shahidi

doi:10.1186/s43014-021-00076-8

Abstract

Camelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry.Graphical

Highlights

Proteins play a crucial role in both biological systems and human nutrition
SDS-PAGE profile of protein extract Two types of seed storage proteins are abundant in Brassicaceae oilseeds: legumin-type globulins (12 S or cruciferin) and napin-type albumins (2 S or napin)
The ultrasonic-assisted extraction method was more effective than the traditional method for the extraction of proteins from camelina and sophia seed meals

Summary

Introduction

Proteins play a crucial role in both biological systems and human nutrition. Compared with animal-based proteins, plant-derived proteins are currently receiving much interest as they are sustainable and readily available with much economic attraction (Deng et al 2019; Du et al 2018). Diversified sources of plant proteins increasingly address the worldwide requirement as an ingredient in the food industry. Over the last few years, attraction to proteins from food processing by-products has intensified. Protein isolates play an integral part in the development of food with desirable functional properties (Yagoub et al 2017). Camelina (Camelina sativa (L.) Crantz) and flixweed, known as sophia (Descurainis sophia L.) belong to the family Brassicaceae and may serve as novel sources of plant protein. Camelina meal is the by-product of the oil extraction process from Camelina seeds. The nutritional quality of camelina protein is similar to that of canola protein and competes with soy protein for some applications targeting the use of plant proteins (Li et al 2015). There are very few studies on extracted proteins and hydrolysates from camelina (Boyle et al 2018; Li et al 2014)

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Conclusion